D.J. O’Callaghan - Concepedia

Author

D.J. O’Callaghan

Teagasc - The Irish Agriculture and Food Development Authority ORCID

Also Known As

D J O'CALLAGHAN, D J O'Callaghan, D. J. O'Callaghan, D. J. O’Callaghan, D. M. O'Callaghan, D. O'Callaghan, D. O’Callaghan, D.J O'Callaghan, D.J. O'CALLAGHAN, D.J. O'Callaghan

112

Publications

2.9K

Citations

H-Index

Concepts

All Affiliations

Teagasc - The Irish Agriculture and Food Development Authority University College Dublin University College Cork University of Kentucky

About

D.J. O’Callaghan is an author at Teagasc - The Irish Agriculture and Food Development Authority specializing in health sciences, food technology, and food engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	27	41	1.8K
2	Engineering	14	16	562
3	Medicine	10	10	339
4	Education	1	1	22
5	Humanities	1	1	18

D.J. O’Callaghan

Publications

2.5K

Citations

H-Index

Page 1

	Year	Citations
The effects of composition and some processing treatments on the rennet coagulation properties of milk Timothy P. Guinee, C. Gorry, D.J. O’Callaghan, International Journal of Dairy Technology EngineeringMechanical EngineeringFood BiophysicsMilk ProteinBiomechanics	1997	105
Prediction of maturity and sensory attributes of Cheddar cheese using near-infrared spectroscopy Gérard Downey, Elizabeth M. Sheehan, C.M. Delahunty, International Dairy Journal Sensory AttributesInfrared SpectroscopySpectroscopyFood AnalysisNear-infrared Spectroscopy	2005	92
Review of systems for monitoring curd setting during cheesemaking D.J. O’Callaghan, Colm P. O’Donnell, F. A. Payne International Journal of Dairy Technology Modern Cheese VatsFood Quality AssuranceFood EngineeringFood ProcessingHot Wire Probes	2002	89
Proteolytic and Peptidolytic Activities in Commercial Pancreatic Protease Preparations and Their Relationship to Some Whey Protein Hydrolyzate Characteristics Margaret M. Mullally, D.J. O’Callaghan, Richard J. Fitzgerald, Journal of Agricultural and Food Chemistry Food AnalysisAltmetric Attention ScoreProtein PurificationFood ChemistryProtein Folding	1994	79
Influence of protein concentration on surface composition and physico-chemical properties of spray-dried milk protein concentrate powders Grace M. Kelly, James A. O’Mahony, Alan L. Kelly, International Dairy Journal Surface CompositionFood PhysicProtein ConcentrationProtein EngineeringFood Engineering	2015	76
The influence of pH on the heat-induced aggregation of model milk protein ingredient systems and model infant formula emulsions stabilized by milk protein ingredients Séamus McSweeney, Daniel M. Mulvihill, D.J. O’Callaghan Food Hydrocolloids Food ColloidNutritionMilk Protein IngredientsBiochemistryInfant Nutrition	2003	73
RELATIONSHIPS BETWEEN SENSORY AND RHEOLOGICAL MEASUREMENTS OF TEXTURE IN MATURING COMMERCIAL CHEDDAR CHEESE OVER A RANGE OF MOISTURE AND pH AT THE POINT OF MANUFACTURE Colm Everard, D.J. O’Callaghan, Thomas Howard, Journal of Texture Studies NutritionFood PhysicFood AnalysisAbstracts Textural CharacteristicsFood Microstructure	2006	65
Influence of milk proteins on the development of lactose-induced stickiness in dairy powders Sean A. Hogan, D.J. O’Callaghan International Dairy Journal NutritionFood StructureLactose-induced StickinessFood EngineeringDairy Powders	2009	61
Prediction of Moisture, Fat and Inorganic Salts in Processed Cheese by near Infrared Reflectance Spectroscopy and Multivariate Data Analysis Carmen Blazquez, Gérard Downey, Colm P. O’Donnell, Journal of Near Infrared Spectroscopy NutritionFood AnalysisAgricultural EconomicsInorganic SaltsDairy Industry	2004	60
Dielectric properties of process cheese from 0.3 to 3GHz Colm Everard, Colette C. Fagan, Colm P. O’Donnell, Journal of Food Engineering Dielectric PropertiesEngineeringOptical PropertiesApplied PhysicsFood Engineering	2005	60

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